Potato Leek Soup

Potato Leek soup seemed like a good idea when I saw leeks on sale this morning at the store. I’ve never attempted it before but we’re in the middle of a cold spell with more snow planned. I knew I wanted a nice hot soup after the boots, hats and mittens come off. I loosely modeled this leek soup after Emeril’s version. It is spicy, but I completely left out the dairy and instead added more of everything else. In the end I had a 2 quart slow cooker brimming with a delicious soup that took only 1/2 hour to throw together and about 3 hours to simmer. The kids loved it, and so I thought I would add this one to the collection. It is gluten, corn, soy, egg, and dairy-free.

Ingredients:

a 5 lb bag of red potatoes, peeled and diced.

3 small leeks (or one bunch) halved and sliced.

8 ozs of vegetable stock (be sure it is corn free).

1/2 lb of bacon (we use an all natural brand with no preservatives that is corn-free from Whole Foods)– If you are in Ireland the best alternative brand we have found so far is in Aldi’s. They have a Light and Fit brand that is made with maple syrup and does not include dextrose.

4 cups of water

1 bay leaf

1 teaspoon of peppercorns

1 tablespoon each of thyme, parsley, and chives

1/2 tablespoon salt (or to taste)

1 teaspoon white pepper

Directions:

Fry the bacon your usual way. Remove from pan. Cut off the leek greens and half the white ends, then wash and slice them. Add the sliced leeks to the rendered fat in the frying pan. Fry 5 minutes.

Peel and dice the potatoes and place them in the crockpot. Pour water in and add thyme, parsley, chives, salt, and white pepper. Encase one bay leaf and a teaspoon of peppercorns inside the fold of a green leek stem. Use a second stem to enclose the peppercorns. Fold the leek stems down and secure with two toothpicks to keep the peppercorns from sneaking out.

Dice the bacon in a mini prep food processor and add it to the soup. Lastly, remove the rendered leeks from the frying pan and place them into the crock pot. Stir everything and then let cook on high for 3 hours. When the soup is ready to be served remove about three cups from the pot and puree it, then add it back to the pot. This will thicken it up nicely. Serves 8-10 easily.

Tip: For a listing of our safe gluten and corn-free products visit our Safe-Products page.

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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